Tajarin with Crispy Duck Prosciutto by Foodhubandrew

Ingredients

• 80g tajarin pasta
• 25g duck prosciutto, thinly sliced
• 80g pecorino cheese, finely grated
• 2 egg yolks
• 1 large egg
• 1 tsp green szechuan pepper, crushed
• 1 tsp truffle oil
• 1/4 cup pasta cooking water

Instructions

1. Bring a pot of salted water to a boil and cook the tajarin for 2-3 minutes until al dente.
2. Place the duck prosciutto in a cold pan over low heat and cook for 3-5 minutes until the fat renders and the edges become crispy.
3. Whisk the egg, extra egg yolk, and grated pecorino together in a small bowl until a thick paste forms.
4. Reserve 1/4 cup of starchy pasta water, then drain the pasta
5. Add the cooked pasta directly to the pan with the crispy duck prosciutto, tossing to coat in the rendered fat.
6. Remove the pan from the heat and stir in the egg-cheese mixture and a splash of reserved pasta water, tossing vigorously for 1-2 minutes until a creamy, emulsified sauce coats the noodles.
7. Finish with a drizzle of truffle oil and the crushed green Szechuan pepper before serving immediately.